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Posted
  On 3/9/2025 at 7:57 PM, Party_Taco said:

No shit?! Gonna have to scout that…

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oh, i wasn't saying they had it, i'm just amazed people buy prediced onion. fastest thing to prep in the entire kitchen and an onion lasts a long time on the counter so buying prediced is just... something

 

(here's a 15 minute video on how to chop an onion in less than 20 seconds)

 

Posted
  On 3/9/2025 at 9:16 PM, elfenix said:

oh, i wasn't saying they had it, i'm just amazed people buy prediced onion. fastest thing to prep in the entire kitchen and an onion lasts a long time on the counter so buying prediced is just... something

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I enjoy the dicing. It's the peeling of onions and carrots and garlic and trimming the ends and cleaning the shreds of skin and washing of the board that slowly triggers my curmudgeonliness.

There's an appeal to just tossing shit together just to do the actual cooking. Hence the growth of the meal kit business.

Posted

My wife’s mother does a chicken casserole that’s a remnant of her youth on a Midwest farm. This shit is meant to feed hungry fellas who worked in a field all day, not my desk jockey ass, but it eats great all the same.

Looks like total dogshit while coming together, but satisfies deeply.

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Posted
  On 3/11/2025 at 2:00 AM, Party_Taco said:

My wife’s mother does a chicken casserole that’s a remnant of her youth on a Midwest farm. This shit is meant to feed hungry fellas who worked in a field all day, not my desk jockey ass, but it eats great all the same.

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I'd devour that.  I'm the son of a Minnesotan who grew up on casseroles.  Some variation of a rice or noodle base, celery and onion or whatnot, a protein (usually chicken but sometimes tuna), a gravy or mayo mix to bind it all together, and topped with fried onions or potato chips.  It would feed our family of four for two nights to give mom a break from the kitchen.

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Posted
  On 3/11/2025 at 1:47 PM, South Austin said:

I'd devour that.  I'm the son of a Minnesotan who grew up on casseroles.  Some variation of a rice or noodle base, celery and onion or whatnot, a protein (usually chicken but sometimes tuna), a gravy or mayo mix to bind it all together, and topped with fried onions or potato chips.  It would feed our family of four for two nights to give mom a break from the kitchen.

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They're big on the "hot dish" in the upper midwest.  We were too far south, but my mom abused the hell out of the crockpot (and poorly I might add).

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Posted (edited)

@mchookem, thanks for the recipe, it was a huge hit around my house. We will definitely put this in the rotation. I used the ol coonass magnalite roaster just for authenticity. Appreciate amigo!

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Edited by RMac5
Coonass not an official word
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Posted
  On 3/11/2025 at 10:44 PM, RMac5 said:
[mention=210]mchookem[/mention], thanks for the recipe, it was a huge hit around my house. We will definitely put this in the rotation. I used the ol coonass magnalite roaster just for authenticity. Appreciate amigo!
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My mom’s recipe (which is a stone cold killer) is a lot like that, except no tomato. So, it has more of a yellow color, a little orange if we use crawfish.
Shrimp etouffe is the boy’s go-to when he wants to make something to impress food snobs (usually his French and Italian friends). They consistently say it’s one of the best things they’ve ever had, and it’s so easy.
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Posted
  On 3/11/2025 at 10:44 PM, RMac5 said:

@mchookem, thanks for the recipe, it was a huge hit around my house. We will definitely put this in the rotation. I used the ol coonass magnalite roaster just for authenticity. Appreciate amigo!

B9D8DEB0-11E8-4630-BC41-968A73287F83.jpeg

A5B33389-D93F-4EF2-ADAC-65934A5CC6F1.jpeg

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I am definitely making this sometime this week. 
I talked with my mom on the way home and she brought up green spaghetti we would have when visiting family in Mexico. I haven’t made it in probably over a decade and it was pretty damn good and so easy served with Milanesa de pollo. 
Didn’t take a pic until I was putting some leftovers away my bad. 
Basically make a poblano cream salsa and serve with pasta, big side dish in Mexico.

 

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Posted
  On 3/9/2025 at 9:16 PM, elfenix said:

oh, i wasn't saying they had it, i'm just amazed people buy prediced onion. fastest thing to prep in the entire kitchen and an onion lasts a long time on the counter so buying prediced is just... something

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Pre-diced onion, carrot, and celery at Central Market are fresh and convenient.  Sometimes, eliminating some prep to is huge. 

Posted
  On 3/13/2025 at 2:00 PM, South Austin said:

Never cooked monkfish, and I don't believe I've ever had it.  Those cuts almost look like scallops.  What's the flavor profile?

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It's known as "poor man's lobster" for good reason. It's excellent. Similar to scallop but a little chewier.

If you're ever in Boston, go to the Daily Catch in the North End and have the monkfish marsala. It's awesome.

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Posted
  On 3/12/2025 at 3:30 AM, Tonesky said:

Pre-diced onion, carrot, and celery at Central Market are fresh and convenient.  Sometimes, eliminating some prep to is huge. 

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If I'm cooking them, I'll sometimes use the frozen diced onions or frozen "fajita vegetables" (onions + red/green peppers) from HEB.  I can't tell the difference in a sauce.  They cost a bit more than fresh, but no prep.  I don't know why they don't have a frozen mire poix (onions, carrots, celery).  Seems obvious.

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Posted
  On 3/13/2025 at 2:09 PM, BHMCruiser said:

It's known as "poor man's lobster" for good reason. It's excellent. Similar to scallop but a little chewier.

If you're ever in Boston, go to the Daily Catch in the North End and have the monkfish marsala. It's awesome.

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Yep, hence the little bowl of butter for dipping. The texture and flavor is similar to lobster but it’s not as sweet. It’s very tasty. Sautéed in butter with a squeeze of lemon juice. The asparagus got the same treatment but with a little garlic. I’m new to it and that’s the only way I’ve prepared it so far but I’ve been bookmarking recipes and am going to try it in some other dishes. There’s a Spanish salsa verde recipe that I’ve been told I should try. 

Posted
  On 3/12/2025 at 2:10 AM, Zepol87 said:

I am definitely making this sometime this week. 
I talked with my mom on the way home and she brought up green spaghetti we would have when visiting family in Mexico. I haven’t made it in probably over a decade and it was pretty damn good and so easy served with Milanesa de pollo. 
Didn’t take a pic until I was putting some leftovers away my bad. 
Basically make a poblano cream salsa and serve with pasta, big side dish in Mexico.

 

IMG_6164.jpeg

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served cold?

Posted (edited)
  On 3/13/2025 at 3:21 AM, WhatTheBuck said:

Monkfish for dinner tonight.

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  On 3/13/2025 at 2:00 PM, South Austin said:

Never cooked monkfish, and I don't believe I've ever had it.  Those cuts almost look like scallops.  What's the flavor profile?

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  On 3/13/2025 at 2:09 PM, BHMCruiser said:

It's known as "poor man's lobster" for good reason. It's excellent. Similar to scallop but a little chewier.

If you're ever in Boston, go to the Daily Catch in the North End and have the monkfish marsala. It's awesome.

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isn't that the stuff they make imitation crab out of?

 

edit: the googles says no

Edited by elfenix

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